Advance Journal of Food Science and Technology 5(7): 871-873, 2013
ISSN: 2042-4868; e-ISSN: 2042-4876
© Maxwell Scientific Organization, 2013
Submitted: March 13, 2013
Accepted: April 05, 2013
Published: July 05, 2013
Concoction Optimization of a Functional Beverage Developed From Calligonum Linnaeus
Jianfeng Sun, Jie Wang, Weiqing Li, Xiaoru Wang and Xinyue Li
College of Food Science and Technology, Agricultural University of Hebei, Baoding, Hebei Province
071000, China
Engineering Technology Research Center for Processing of Agricultural Products of Hebei Province,
Baoding 071000, China
Abstract: In this study, concoction technology of a functional beverage developed from Calligonum Linnaeus was
investigated. The sensory evaluation, orthogonal test and variance analysis were used to study the processing
technology. The result showed the best additive amounts were as follows: 0.08% malic acid and citric acid (1:1),
0.10% sodium cyclamate, 2.8% sucrose. Under aforementioned additive amounts, the obtained Calligonum
Linnaeus beverage showed the best flavor and good palatability.
Keywords: Beverage, Calligonum Linnaeus, optimization
2013; Gao et al., 2012; Chuichulcherm et al., 2013; Hu
et al., 2013).
In this study, malic acid, citric acid, sodium
cyclamate and sucrose are used as concoction to
developed a functional beverage. The concoction
optimization process was carried out with sensory
evaluation, orthogonal test and variance analysis. The
obtained plant resource beverage showed co-ordination
natural flavor and good palatability.
INTRODUCTION
In China, Calligonum Linnaeus was studied for
food and medicinal use 1500 years ago Li et al. (2004)
According to historical records, Calligonum contains
inorganic salts, which is conducive to expand the body's
blood volume and to dismiss hangover (Jiang et al.,
2004; Editorial Board, 2010). Calligonum Linnaeus
also contains large amounts of water, glucose, salts and
organic lipids, which can promote urine excretion and
gut motility. Calligonum contains vitamins and 18
essential amino acids, which can alleviate heatproducing factors and give the body added nutrients to
enhance the body's resistance to disease; iron,
phosphorus, calcium, copper, manganese, zinc as well
as other trace elements and some alkaloids are also
contained in Calligonum. These compositions are
central inhibitive and anticonvulsant to prevent tetany
spasm. Also, they have anti-lipid peroxidation effect
and can decrease blood pressure (Yu et al., 2007). In
addition, some study showed that the food processing
nutritional deficiencies, environmental pollution and
smoking, drug abuse and other behaviors can result in
an increase of free radicals in the body which will
damage the body's balance system (Buttke and
Sandstrom, 1994; Aruoma, 1998; Peng et al., 2004).
Our former research showed that Calligonum beverage
had a high antioxidant activity (Sun et al., 2012), which
expect to eliminate free radicals in human body.
Orthogonal design and variance analysis are often used
to optimize a technique process in many domains.
(Annappa and Basavarajappa, 2013; Bagci and Imrek,
MATERIALS AND METHODS
Preparation of Calligonum Linnaeus extract:
Calligonum Linnaeus was collected from the Yixian
County of Hebei Province. After washing, 10 times
distilled water was added and then heated to 100°C for
2-5 min. The processed liquid was natural cooling to
35°C and keeping for at least 9 h. Filtering the
processed liquid with filter paper and then the
Calligonum Linnaeus extract was obtained.
Concoction optimization process: In this test, the
concoction optimization process was investigated.
Malic and citric acid, sucrose and sodium cyclamate
were used as deployment agency for concoction
process, which were added into Calligonum Linnaeus
extracts. Add appropriate amount of malic acid and
citric acid with ratio of 1:1 to calligonum extract until
the pH value reached 3-4. Add appropriate amount of
sugar to Calligonum extract until the soluble solids
content reaches about 4% and then add further amount
of sodium cyclamate in the extract to achieve the right
sweetness. And then after clarification and sterilization,
Corresponding Author: Jie Wang, College of Food Science and Technology, West Campus of Agricultural University of
Hebei, No. 2596, Lekai South Street, Baoding, Hebei Province 071000, China, Tel.: +86-312-7528188
871
Adv. J. Food Sci. Technol., 5(7): 871-873, 2013
Table 1: Factor level table of orthogonal test
Factor
----------------------------------------------------------------------A (Malic and
B (Sodium
Level
citric acid/%)
cyclamate/%)
C (Sucrose/%)
S
0.04
0.06
1.8
2
0.08
0.10
2.8
3
0.12
0.14
3.8
panel using a 10-point hedonic scale according to
Table 2. The sensory panel had been trained in sensory
evaluation and had experience in the sensory testing of
food products.
RESULTS AND DISCUSSION
The effect of malic and citric acid, sucrose, sodium
cyclamate on the beverage flavor was shown in Table 3
and results of ANOVA were shown in Table 4. Table 4
showed that the malic acid and citric acid, sucrose,
sodium cyclamate all had a very significant effect on
the sensory score; the interaction of malic acid, citric
acid and sodium cyclamate is also very significant and
so as the interaction of malic acid, citric acid and
sucrose.
Because the interaction of malic acid, citric acid
and sodium cyclamate and the interaction of malic acid,
citric acid and sucrose were both very significant.
the obtained beverage was tasted and estimated with
sensory evaluation method.
According to the experience, there will be
interaction between sugar and acid, therefor, the L 27
(313) orthogonal test was employed. Table 1 shows the
factors. The added amount of Malic and citric acid
(malice acid and citric acid with ratio of 1:1) (A),
sodium cyclamate (B) and sucrose (C) were used as
factors. Each factor has three levels.
Flavor assessment: Flavor evaluation, such as color,
taste and texture was carried out by a five-member
Table 2: Sensory evaluation standards
Index
Color (3points)
Brown <2.0
Taste (4points)
Sour, too sweet<2.4
Texture(3points)
Grade
Yellow 2.1 to 2.4
Slightly over-sweet and sour ,thin
2.5~2.9
Clear, a little transparent, very
little visible grain 2.0~2.4
Obvious turbidity or
sedimentation<2.0
Amber 2.5 ~ 3.0
Moderately sweet and sour, soft
3.0~4.0
Clear, transparent, no visible
particles 2.5~3.0
Table 3: Effect of different additives on the sensory score of the orthogonal test
Treatment
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
A
1
1
1
1
1
1
1
1
1
2
2
2
2
2
2
2
2
2
3
3
3
3
3
3
3
3
3
B
1
1
1
2
2
2
3
3
3
1
1
1
2
2
2
3
3
3
1
1
1
2
2
2
3
3
3
(A×B)
1
1
1
2
2
2
3
3
3
2
2
2
3
3
3
1
1
1
3
3
3
1
1
1
2
2
2
A
1
1
1
2
2
2
3
3
3
3
3
3
1
1
1
2
2
2
2
2
2
3
3
3
1
1
1
Table 4: Table of ANOVA
Source of variance
A : Add of Malic acid and citric acid
B : Add of sodium cyclamate
C : Add of sucrose
A×B
A×C
B×C
Error
Total error
C
1
2
3
1
2
3
1
2
3
1
2
3
1
2
3
1
2
3
1
2
3
1
2
3
1
2
3
SS
8.416
9.947
4.007
8.204
11.778
1.487
1.769
45.607
(A×C)1
1
2
3
1
2
3
1
2
3
2
3
1
2
3
1
2
3
1
3
1
2
3
1
2
3
1
2
(A×C)2 ( B×C)1
1
1
2
2
3
3
1
2
2
3
3
1
1
3
2
1
3
2
3
1
1
2
2
3
3
2
1
3
2
1
3
3
1
1
2
2
2
1
3
2
1
3
2
2
3
3
1
1
2
3
3
1
1
2
df
2
2
2
4
4
4
8
26
Empty
columns
1
2
3
2
3
1
3
1
2
2
3
1
3
1
2
1
2
3
3
1
2
1
2
3
2
3
1
MS
4.208
4.973
2.003
2.051
2.944
0.372
0.221
872
Empty
columns
1
2
3
2
3
1
3
1
2
3
1
2
1
2
3
2
3
1
2
3
1
3
1
2
1
2
3
F
19.030
22.492
9.060
9.276
13.317
1.681
(B×C)2
1
2
3
3
1
2
2
3
1
1
2
3
3
1
2
2
3
1
1
2
3
3
1
2
2
3
1
Empty
columns
1
2
3
3
1
2
2
3
1
2
3
1
1
2
3
3
1
2
3
1
2
2
3
1
1
2
3
Sig
0.001
0.001
0.009
0.004
0.001
0.246
Empty
columns
1
2
3
3
1
2
2
3
1
3
1
2
2
3
1
1
2
3
2
3
1
1
2
3
3
1
2
Sensory
score
7.5
7.0
5.8
6.8
9.3
5.8
5.8
8.5
5.0
8.3
8.0
7.3
7.0
9.8
7.9
6.3
8.8
8.3
7.8
4.5
5.3
7.5
7.6
7.3
5.8
7.3
6.0
Significance
**
**
**
**
**
Adv. J. Food Sci. Technol., 5(7): 871-873, 2013
Table 5: Interaction table of malic acid, citric acid (A) and sodium
cyclamaten (B)
A/B
1
2
3
1
6.767
7.300
6.433
2
7.867
8.233
7.800
3
5.867
7.467
6.367
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Table 6: Interaction table of malic acid, citric acid (A) and sucrose
(C)
A/C
1
2
3
1
6.700
8.267
5.533
2
7.200
8.867
7.833
3
7.033
6.467
6.200
So it is necessary to relay on the interaction tables when
chose suitable level factors. Table 5 is the interaction
table of malic acid, citric acid and sodium cyclamate
and Table 6 is the interaction table of malic acid, citric
acid and sucrose.
It can be seen from Table 5 that the suitable level
of malic acid and citric acid was A2 and the suitable
level of sodium cyclamate is B2. And it can be seen
from Table 6 that the suitable level of malic acid and
citric acid was A2 and the suitable level of sucrose was
C2. Therefore the appropriate combination of malic
acid and citric acid, sodium cyclamate, sucrose addition
is A2B2C2.That is to say, the suitable dosage of malic
acid and citric acid was 0.08%; the suitable dosage of
sodium cyclamate was 0.10%; the appropriate dosage
of sucrose was 2.8%. This combination was No. 14
treatment in the orthogonal experiment, whose sensory
score is 9.8, the highest for all treatments.
In this study, we provide a concoction optimization
procrss of a functional beverage developed from
Calligonum Linnaeus, which was believed that has the
function of hangover. The process was optimize by
Sensory evaluation method and Orthogonal Test. The
result showed the best additive amount was as follows:
0.08% malic acid and citric acid (1:1), 0.10% sodium
cyclamate, 2.8% sucrose. The process is simple and
easy to be produced in the industry. Also, we believe
that it has good prospects for market development.
ACKNOWLEDGMENT
This study was supported by grants of Science and
Technology Project of Hebei Province, China (No.
11221004D), Science and Technology Project of
Baoding City, Hebei Province, China (No. 09N03).
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